I had to share this. I had some leftover Guinness from St. Patty’s day and decided to make some stew. I have never made a stew before so this was my first stab at the recipe. I used a large Spanish Onion, a half a bag of carrots, a large celery stalk, a small can of tomato paste, 1.5 lb’s of stewing beef chunks (I picked out ones with the most fat marbled on them), 1 pint of Guinness, a can of beef broth, 2 cloves of garlic, salt, pepper, thyme, and 2 bay leaves.
I served this up with some buttered egg noodles and a side of imported Polish red cabbage.
I dredged the beef in some flour, and fried the beef till it was brown with the onions, and garlic, I fried up the tomato paste with it, then deglazed the pan with the Guinness. Then I added the rest of the ingredients and simmered it on low heat for approximately three hours. The meat and the Guinness were “stewing in their own juices,” so I finally understood that cliche. The aroma by itself was amazing. The sheen on the stew in the pot was glistening with delight. Truly it was a site to behold, and the taste was quite prooftastic.